At ten fifteen, Fu Yu followed Yao Shi to the music restaurant.
The customer arrived at 11:30 and ordered a small banquet of noodles. In addition to the roast duck, he also ordered four other special dishes of the store.
Seeing Fu Yu following him, Zhang Zhen and others didn't take it seriously, thinking he was here to work part-time again.
When they heard that Fu Yu would replace Yao Shi at the lunch table to perform for customers, everyone in the kitchen suddenly dropped their jaws.
Are you kidding me?
Live performances represent the face of the music restaurant!
It not only tests the chef's own cooking skills, but also his on-the-spot response, and even requires excellent psychological quality.
If this is messed up, it will lose the face of the entire restaurant!
But this was the decision made by the boss. No matter how much others felt it was inappropriate, they could only swallow the words that came to their mouths.
Fu Yu changed his clothes and followed Yao Shi to the baking area.
The music restaurant offers private dining, and roast duck is a specialty, so daily demand is high.
The store has always done the baking process in-house, so it specially decorated a baking room like this.
Six roast duck ovens inside are working at the same time.
Waves of strong fragrance hit his nose, and Fu Yu couldn't help but swallow his saliva.
This smell is so delicious!
The roast duck at the Music Restaurant is roasted in a hanging oven.
Instead of disemboweling the duck, just make a small hole in the duck's body, take out the internal organs, pour boiling water into the duck's belly, tie the small hole and hang it over the fire for roasting.
This method does not allow the duck to lose water due to being roasted, but also allows the skin of the duck to expand and not become tender during roasting.
The roasted duck skin is very thin and crispy, which becomes the most delicious part of the roast duck.
The hanging stove has a furnace hole but no furnace door. It uses pear wood as fuel and is baked with an open fire.
When fired with fruit wood, there is no smoke, a strong bottom fire, and a long burning time.
After the duck is put into the oven, the position of the duck should be changed regularly with a pick pole so that the duck is heated evenly and the whole body can be roasted.
The roasted duck is plump in appearance, maroon in color, crispy on the skin, charred on the outside and tender on the inside, and has a fruity aroma.
The taste becomes even more wonderful when you taste it carefully.
Chollima also has roast duck, but it is purchased from an outside delicatessen and five are reserved every day. Since it is not a special dish, not many customers order it.
It was Fu Yu's first time to visit the baking area, and he was very impressed.
Chef Yao is so rich that he even has a decent baking area!
Seeing the boss coming, the chef in charge of the grilling area hurried forward to say hello.
Yao Shi walked around the oven twice, selected a roast duck, and ordered it to be sent to the kitchen.
This roast duck is placed on the cutting board, with the aroma of fruity wood, which makes people salivate when smelling it.
Yao Shi took the special meat knife and handed it to Fu Yu: "There is still time, you can practice one first."
Fu Yu took the knife and looked at the red-colored, tender roast duck in front of him.
This freshly roasted duck is just different. Compared with the roast duck sold by Qianlima, it is simply impossible to serve.
Yao Shi instructed: "When holding the fork and knife, you must pay attention to it. This small knife is particularly sharp. You can try the feel first."
Fu Yu adjusted the position of the roast duck so that it lay firmly on the flat chopping board.
Yao Shi said: "First cut off the duck's head. The knife must be vertical and the movement must be rapid."
As he said that, he made a gesture on the duck's neck with his hand: "The best length to cut is from here, so as not to damage the duck's head."
Fu Yu did as he was told.
With the blessing of advanced knife skills and perfect knife skills, Fu Yu was very familiar with the operation this time.
Yao Shi stepped forward to check the fracture of the duck head.
Looking at the neat incision, his eyes widened in surprise.
The position of the knife this time actually landed directly on the joint of the duck's neck bone, and the cut was so flat that no broken bone could be seen.
This, how is this possible!
Yao Shi subconsciously took a closer look.
There are indeed no broken bones.
Yao Shi frowned slightly, his eyes showing confusion.
This requires so much hand speed and accurate strength to achieve this effect!
Fu Yu had been so confident when he was under the knife before, but now he felt guilty when he saw Yao Shi's uncharacteristically solemn expression.
well enough?
Isn’t it cut correctly?
He did it according to the method taught by Yao Shi.
This roast duck has been used in teaching practice classes before.
Although the position of the knife is lower than what is required in class, it does not mean that the performance is abnormal, right?
Fu Yu asked anxiously: "Chef Yao, did you cut it well?"
After all, when he was practicing slicing roast duck in the teaching practice class, the position when cutting the duck head was indeed different from the exact place now.
But this was the position designated by Yao Shi at that time. He just followed the instructions. No matter how wrong he was, he couldn't go wrong, right?
Yao Shi came back to his senses and shook his head: "Oh, no, you did a good job."
Fu Yu breathed a sigh of relief, it was fine.
Yao Shi continued to guide: "Gently hold the lower part of the duck's neck with your left hand, and cut off the skin and meat from the front breast with one knife. The cutting process should be slow, along the chest, and also gently cut in the middle. At this time, the left and right sides of the roast duck have already been cut. Separate and then cut into thin slices.”
This time Fu Yu did it more smoothly.
Because the operation method is the same as what he learned in the teaching practice class.
After repeated practice dozens or hundreds of times, it was now a piece of cake for him to perform the same operation again.
Yao Shi showed approval and satisfaction after seeing Fu Yu take the knife.
Yes, the angle of the knife is perfect, the hand speed is also very fast, the skin of the breast is even in size and the thickness is just right.
Yao Shi was excited, and his tone unconsciously increased slightly when he spoke: "Now start slicing the upper right breast and the upper left breast, four or five cuts each."
But Fu Yu knew that these four or five cuts meant that he needed to accurately assess the location of the cut based on the size and fatness of the duck.
In the end, Fu Yu successfully made five cuts.
Yao Shi's eyes lit up.
He said: "Open the three-pronged duck bone, and use the tip of the knife to make a cut along the right side of the middle line of the breast to separate the bones and meat. Then you can slice down the upper half of the breast in the order of tilting to the right, passing through the legs, and then trimming the legs. to the end, and then do the same to the left half of the slice.”
Fu Yu skillfully removed the duck meat completely.
Yao Shi nodded with satisfaction and warned: "When slicing duck, the meat should not be too thick. Generally, 90 slices of a duck are used as the standard. The slices should be even in size, thin but not broken, and special attention should be paid to each slice. All must be kept with the skin on to ensure a crispy and tender feeling when eaten.”
Speaking of this, Yao Shi couldn't help but say a few more words: "Slicing roast duck is a craft. As the old saying goes, seven parts of roast duck are roasted and three parts are sliced. The skin and meat are fat and thin, the length and thickness, as well as the number and number of slices. There are actually requirements for the length of time.”
When Fu Yu heard that Yao Shi was going to teach by words and deeds, he immediately cheered up and listened carefully.
